Whole Roast Chicken
A whole chicken, cooked on the grill, is a delicious summertime meal option. Cooking a whole chicken serves a larger group and keeps the meat very moist. Today, we prepared our whole chicken in a Cobb Grill. This grill is compact and the base of the unit remains cool, allowing you to do the cooking on any outdoor table. We chose a larger bird than the recipe called for (approximately 6 pounds) which took longer than an hour to cook and did require more charcoal. We followed the recipe pretty closely, but eliminated the turning every 10 minutes step, as we were concerned about losing heat when removing the lid. The chicken was extremely tender and flavorful. The skin did get brown, but not crisp. If you like crisp skin, we recommend removing chicken from the grill prior to reaching its ideal temperature (160 degrees) and placing the chicken in a 500 degree oven for 10 minutes. We always use a good digital thermometer to check the internal temperature of any meat — it takes the guesswork out of achieving the correct doneness.
- 1 whole chicken (about 1.4 kilograms/3 pounds)
- 1 lemon
- ¼ cup (50 milliliters) olive oil
- 4 sprigs rosemary
- 1 tablespoon (15 milliliters) salt
- 2 teaspoons (10 milliliters) poultry spice
- Freshly ground black pepper
Clean the chicken. Make a dressing with the juice of the lemon, olive oil, 2 sprigs chopped rosemary, salt, and poultry spice.
Rub dressing all over the chicken and sprinkle with ground pepper.
Place the lemon halves in the carcass with 2 sprigs of rosemary.
Prepare the Cobb grill with the roasting rack according to the directions. Grill the chicken for 1 hour with the lid on or until chicken reaches 160 degrees on a meat thermometer, turning the bird every 10 minutes. Cut up as you wish and serve.